J Food Sci Technol DOI 10.1007/s13197-011-0436-7

ORIGINAL ARTICLE

Effect of different cooking methods on iodine losses Ritu Rana & Rita Singh Raghuvanshi

Revised: 4 May 2011 / Accepted: 14 June 2011 # Association of Food Scientists & Technologists (India) 2011

Abstract Iodine Deficiency Disorders (IDD) is a public health problem in India. It is because of poor iodine availability to the body either due to loss of iodine from iodized salt or due to cooking. Since there is lack of scientific evidence on loss of iodine during different cooking methods, present study was undertaken to study the effect of different cooking methods on iodine losses. Methods used were boiling, roasting, shallow frying, deep frying, pressure cooking and microwave cooking. The loss of iodine ranged from 6.58% to 51.08%. Minimum losses were found during shallow frying where cooking time of salt was 1 min and 15 s and maximum during pressure cooking where cooking time of salt was 26 min. Losses during boiling, roasting, deep frying and microwave cooking were found to be 40.23%, 10.57%, 10.40% and 27.13% respectively. From the obtained results, authors have concluded that the loss of iodine depends upon type of cooking method and time of addition of salt during cooking. Keywords Iodine . Loss . Cooking method . Salt . Time

R. Rana : R. S. Raghuvanshi Department of Foods and Nutrition, College of Home Science, G. B. Pant University of Agriculture and Technology, Pantnagar, U. S. Nagar, Uttarakhand, 263145, India R. Rana (*) Department of Foods & Nutrition, Faculty of Family & Community Sciences, The Maharaja Sayajirao University of Baroda, Vadodara, Gujarat, India 390 002 e-mail: [email protected]

Introduction Iodine is one of the essential micro-nutrient for normal growth and development (Kapil et al. 2002). Iodine Deficiency Disorders (IDD) is a public health problem in 130 countries and affects 13% of world’s population. In India, no state is free from iodine deficiency and 200 million people are ‘at risk’ of IDD (Vir 2002). Universal salt iodization is recommended as main strategy to achieve elimination of iodine deficiency disorders (WHO/UNICEF/ ICCIDD 2007). Salt is recommended as the preferred vehicle for iodine fortification because it is widely consumed in a constant amount, its production is generally centralized and therefore easy to monitor, its sensorial characteristics are not affected by iodization, and the intervention can be implemented at a reasonable cost. For normal individuals, WHO has recommended average consumption of salt to be

Effect of different cooking methods on iodine losses.

Iodine Deficiency Disorders (IDD) is a public health problem in India. It is because of poor iodine availability to the body either due to loss of iod...
158KB Sizes 2 Downloads 0 Views